15 julio 2015
For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation.img src=»http://feeds.feedburner.com/~r/sciencedaily/~4/kvcPQ2E-em8″ height=»1″ width=»1″ alt=»»/
http://feeds.sciencedaily.com/~r/sciencedaily/~3/kvcPQ2E-em8/150715130831.htm
